Original Post: https://www.sweetandsavorybyshinee.com/saffron-risotto/
Saffron Risotto
Servings: 4 servings
Calories: 684kcal
Make a simple, classic saffron risotto with vibrant color and a lusciously creamy texture with just 30 minutes of cooking time!
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Ingredients
- 4-6 cups chicken stock
- 6 tablespoons unsalted butter cold and divided
- 1 medium shallot finely diced
- 1 teaspoon kosher salt or more to taste
- 2 cloves garlic minced
- 1 ½ cups arborio rice
- 1 cup dry white wine Note 1
- 1 teaspoon saffron threads Note 2
- 1 ¼ cups finely grated parmesan plus more for serving, Note 3
- ¼ cup basil finely chopped for serving if using
Instructions
- Heat chicken stock in a saucepan over medium-low heat, make sure to keep it hot but not simmering.4-6 cups chicken stock
- Melt 4 tablespoons of butter in a large pan over medium-low heat. Add shallot, season with salt, and cook until soft and translucent for about 5 minutes. Add garlic and cook for an additional minute.6 tablespoons unsalted butter, 1 medium shallot, 1 teaspoon kosher salt, 2 cloves garlic
- Turn the heat to medium. Add the arborio rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry, about 3 minutes.1 ½ cups arborio rice, 1 cup dry white wine
- Add saffron and a cup of hot stock. Reduce the heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from sticking to the pan (don’t over-stir or it can make the rice gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock but you’ll use at least 4 cups), cook for about 15-20 minutes.1 teaspoon saffron threads
- Remove from heat and stir in the remaining 2 tablespoons of cold butter, freshly grated parmesan cheese and basil, check for salt and adjust to your liking.1 ¼ cups finely grated parmesan, ¼ cup basil
- Divide risotto into serving bowls and top with extra cheese and fresh basil, if using. Serve immediately and enjoy.
Notes
Note 1: Substitute the white wine with a cup of chicken stock and a splash of lemon juice or vinegar to make this recipe right away.
Note 2: Make sure to use fresh saffron in its whole thread form, not ground.
Note 3: Use a block of parmesan cheese, and grate it yourself. Pre-grated varieties contain anti-caking agents that cause it not to melt as well.
Storing Tips:
- Saffron risotto is best served right away.
- Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 2 days.
- This recipe does not freeze well!
- Saffron risotto is best served right away.
- Once cooled, leftovers can be transferred to an airtight container and stored in the fridge for up to 2 days.
- This recipe does not freeze well!
Nutrition
Servings: 1 serving
Calories: 684kcal
Carbohydrates: 72g
Protein: 23g
Fat: 28g
Sugar: 5g
Sodium: 1432mg